Name: Porcupine Meatballs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb lean ground beef (85%–93%); ½ medium yellow onion, finely diced; ½ cup long-grain rice; 1 large egg; 1 Tbsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp onion powder; ¾ tsp fine sea salt; ½ tsp freshly ground black pepper; 29 oz tomato sauce; 1 cup low-sodium chicken stock; 1 Tbsp Italian seasoning; 2 tsp minced garlic (about 2–3 cloves); 1 tsp onion powder; ½ tsp fine sea salt; ½ tsp freshly ground black pepper; 1 Tbsp fresh chopped parsley (for garnish)

Jump to Recipe·Leave a Review

I’m excited to share this comforting and budget-friendly Porcupine Meatballs recipe. I love how the meatballs, studded with rice, bake in a flavorful tomato sauce, making dinner both satisfying and easy.

Why You’ll Love This Recipe

I adore this recipe because everything comes together in one dish—no separate rice prep needed. The meatballs are tender, the rice gives them a fun spiky texture, and the sauce is rich and savory. It’s a nostalgic, homey dish that both kids and grownups enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef (85%–93%)
½ medium yellow onion, finely diced
½ cup long-grain rice
1 large egg
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
¾ tsp fine sea salt
½ tsp freshly ground black pepper

Sauce

29 oz tomato sauce
1 cup low-sodium chicken stock
1 Tbsp Italian seasoning
2 tsp minced garlic (about 2–3 cloves)
1 tsp onion powder
½ tsp fine sea salt
½ tsp freshly ground black pepper

Garnish

1 Tbsp fresh chopped parsley

directions

I preheat the oven to 400°F (205°C) and spray a 9×13-inch baking dish with nonstick spray. Then:

I combine ground beef, onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a bowl.
I gently mix until just combined, then shape into roughly 1-inch meatballs.
I mix the sauce ingredients in another bowl.
I pour half the sauce into the baking dish and arrange the meatballs over it in an even layer.
I pour the remaining sauce over the meatballs and cover the dish tightly with foil.
I bake for 1 hour, until the rice is tender and the meatballs are cooked through.
I garnish with parsley and serve hot.

Servings and timing

I serve six portions. Prep time is about 15 minutes and cook time is one hour, for a total time of around 1 hour 15 minutes.

Variations

I sometimes switch to ground turkey or chicken for a leaner version. I also try finely chopped veggies like bell peppers, carrots, or zucchini in the meat mixture. For a cheesy surprise I’ll tuck a small cube of mozzarella or parmesan in the center of each meatball. To add heat, I stir in red pepper flakes or a dash of hot sauce. I’ve also tried swapping Italian seasoning for basil, thyme, or oregano for different flavor profiles. For gluten-free, I use gluten-free Worcestershire sauce and substitute oats or GF breadcrumbs instead of rice or egg.

storage/reheating

I let leftovers cool to room temp before refrigerating in an airtight container. They stay good for 3–4 days. To reheat, I microwave for 1–2 minutes or bake covered at 350°F for 10–15 minutes.
If freezing before cooking, I flash-freeze the formed meatballs on a sheet, then bag them for up to two months; thaw overnight before baking. For cooked leftovers, I freeze in sauce for up to three months and reheat from frozen at 350°F for 25–30 minutes after thawing overnight.

FAQs

What internal temperature should the meatballs reach?

I check with a meat thermometer—165°F is fully cooked and safe, especially when using lean meats.

Do I need to pre-cook the rice?

I don’t cook the rice beforehand. It cooks inside the meatballs during the bake, which keeps the texture just right—not gummy.

What sides go well with Porcupine Meatballs?

I often serve them with mashed potatoes, pasta, rice, crusty bread, or steamed vegetables. They’re also delicious in a meatball sandwich with melted cheese on a toasted roll.

How can I tell if the rice inside is cooked?

If the rice seems underdone after the hour bake, I re-cover with foil and bake an additional 10–15 minutes until the grains are tender.

Can I make these ahead of time?

I can assemble meatballs a day ahead and refrigerate them uncooked, then bake just before dinner. Alternatively, I cook them completely and reheat later—it works well both ways.

Conclusion

I hope this Porcupine Meatballs recipe becomes a favorite in my home—it’s a simple, nostalgic meal that’s flavorful, economical, and kid-approved. With minimal prep and one-dish cleanup, it’s perfect for any night of the week.

Porcupine Meatballs